A large portion of kitchen ventilation planning is dedicated to properly exhausting cooking effluent. Appliance layout and energy input are evaluated, hoods are located and specified, ductwork size and routing are determined, and exhaust fans are specified to remove the proper volume of air. Unfortunately, much less time is usually dedicated to planning how the exhausted volume of air will be replaced, although an air balance schedule is commonly used to indicate the source of the makeup air (MUA).